"Had I but a penny in the world, thou shouldst have it for gingerbread."- William Shakespeare, Playwright

The refrigerator light goes on...

This recipe uses two different gluten free flours to get the texture right. For the all-purpose flour I use Glutino Gluten Free All Purpose Flour and instead of whole wheat flour the Arrowhead Mills Whole Grain Gluten Free Flour.

Both are excellent choices and best used together in this recipe. The "white" flour alone makes cakes too light and crumbly and the "brown" flour used by itself is too dense. Using a blend works great.

Separating Eggs

I usually separate my eggs with my hands. As I mentioned in the sidebar on egg safety, eggs can be contaminated with bacteria. Wash your hands before and after handling eggs. Simply crack the egg and let it drop into your cupped fingers. The white will slide between your fingers and into the bowl waiting below (you did have a bowl under your hands, didn't you?)

Gluten Free Gingerbread

Servings = 8 | Serving size =1 slice

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3.

Bread will keep for 72 - 96 hours in a plastic bag. Reheat gently. This will freeze fairly well if sealed tightly in a plastic bag.